Main Ingredients:

1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy

Cooking Preparation of the Recipe:

Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool.

Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.

Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.

Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.

Note: Honeydew melon may be substituted; then substitute lime juice for lemon juice.

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